Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

Hôtel Plaza Athénée's new menu

Hôtel Plaza Athénée

Hôtel Plaza Athénée

Rules are made to be broken at the Plaza.

Last year, Alain Ducasse's top lieutenants in Paris took part in a round of musical chairs, which saw Christophe Saintonge depart Plaza Athénée for Le Meurice, and 36-year-old Ducasse protégé Romain Meder arrive at the Plaza with permission to shred the hotel-dining rule book. Given how influential the kitchen-garden styles of Alain Passard and Pascal Barbot have become, Meder's mission - to skip the filet mignon, and get healthy/eco-conscious via pristine fish, vegetables and grains - isn't seriously radical, even if the buckwheat galette and fruit juice that arrive before the first glass of Champagne feel a bit like haute hippie health food.

The second snack of a cracker daintily loaded with mullet, bottarga and salsify sets the five-star planet back on its axis, and the fun really starts when a grilled sardine turns up served on grilled lettuce with its own crisp backbone arcing over as a garnish. Stockfish tripe "Monte Carlo style" is peasant food luxed up to the limit, or there's langoustine and caviar - no edible witticism needed. The killer dish of smoked cabbage, stacks of Breton lobster, bitter clementine and a wonderful jus gets halfway there with the "humble products" of the hairshirty premise, but who's quibbling. White-jacketed service is jolly on the surface, take-no-prisoners beneath the smiles, and the giant mirrored cloches, constellations of chandelier droplets and marble pepper grinders are - like the food - enough of a wow to awaken gratitude in even the most wealth-weary captain of industry. From around $355 without drinks; Hôtel Plaza Athénée, 25 Avenue Montaigne, Paris, +33 1 5367 6665


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